Seared Duck Breast & Cranberry Jus

• Meanwhile, boil the kettle. • Trim pea pods and halve lengthways. • Roughly chop dried cranberries and roasted almonds. • In a small heatproof bowl, place dried cranberries and cover with boiling water. Set aside.

• Place Parmesan cheese in even circles (2 per person) on a second lined oven tray. • Bake until cheese is golden and crisp at edges, 6-8 minutes (watch it doesn't burn!).

TIP: The Parmesan crisps will become crisp as they cool.

• Remove label from the roast duck breast tray (do not peel or puncture the plastic film). • Microwave on high for 3 minutes. Carefully remove plastic film and reserve some of the liquid from the tray (2 tbs for 2 people / 1/4 cup for 4 people). • Using paper towel, pat duck skin dry, then rub with a good pinch of salt. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook duck, skin-side down, until skin is golden brown, 3-5 minutes. Transfer to a plate to rest skin-side up.

• Drain cranberries. • Return pan to medium heat. Stir in red wine jus, cranberries and reserved duck liquid until combined and heated through, 1-2 minutes. • In a medium bowl, combine pea pods, rocket leaves, almonds and mustard cider dressing. Season with salt and pepper.